These sweet potato muffins are perfect for breakfast or brunch! They’re sweet and moist, full of sweet potatoes, brown sugar, and warm cinnamon.
You can do more with sweet potatoes than just a savory side dish on Thanksgiving!
These sweet potato muffins make the perfect morning treat! They’re fluffy and moist, full of sweet potatoes, deep brown sugar, and warm cinnamon. They’re the perfect fall flavor combo.
Paired with a hot cup of coffee or a cold glass of milk, it’s hard to stop at just one!
Trust me, you might want to make a double batch of these seriously tasty sweet potato muffins.
Ingredients for sweet potato muffins
- All-purpose flour – A simple baking ingredient that helps hold your muffin batter together.
- Kosher salt – Even baked goods need salt to help enhance all of the delicious flavors.
- Vanilla extract – To add a sweet, vanilla flavor.
- Baking powder – This helps to keep our muffins light and fluffy.
- Whole milk – Milk helps combine all of the ingredients together and keeps them moist.
- Brown sugar – Brown sugar will add sweetness and a deep molasses flavor.
- White sugar – White sugar will add a bit of sweetness.
- Cinnamon – A classic warm, fall spice for baked goods.
- Mashed sweet potatoes – The star of the muffin! These will add great sweet potato flavor and keep the muffins moist.
These sweet potato muffins can be frozen ahead of time, so they’re ready when you are!
Simply bake as directed, cool the muffins completely, and store them in a freezer-safe storage bag.
To eat from frozen, simply thaw them on your counter (and to warm them up, just pop the thawed muffin into the microwave for 10-20 seconds).
If you’re looking to stay away from cow’s milk, no worries!
Feel free to use unsweetened almond milk instead (make sure it says unsweetened, or else it could add extra sugars and make the muffins too sweet).
Storage and leftovers
To store leftover sweet potato muffins, simply put them in an airtight container and keep them on the counter for up to 2 days.
More muffin recipes
- Love all things sweet potato? Try my Sweet Potato and Fig Muffins
- Want something sweet and tangy? Try my Pumpkin Cream Cheese Muffins
- Craving something tart and unique? Try my Cranberry Orange Rosemary Muffins
- Need a good classic? Try my Blueberry Lemon Thyme Muffins
- 2-1/2 cups mashed sweet potato
- 3/4 cup almond milk
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1 tablespoons baking powder
- 1 teaspoon ground cinnamon
- To bake the sweet potatoes, preheat the oven to 400 degrees F. Bake the sweet potatoes covered in foil paper for 40-45 minutes or until very tender.
- Turn the oven to 350 degrees F if you’re going to make the muffins right after.
- Prepare a muffin tin with ten muffin liners.
- Whisk together almond milk, brown sugar, granulated sugar, and vanilla extract together in a medium-sized mixing bowl.
- Add mashed sweet potatoes and combine.
- Mix flour with baking powder and ground cinnamon.
- Add them to the wet ingredients. Mix until combined.
- Pour the muffin batter into ten muffin liners, and fill ¾ of each liner to get medium-sized muffins. If you’d like to have larger muffins, fill them up to the top (you’ll make less than ten in that case). Sprinkle some brown sugar on the top, if desired.
- Bake the muffins at 350 degrees F for 20 minutes or until an inserted toothpick comes out clean.
- Remove the muffins from the oven and let them cool on a cooling rack.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 186mgCarbohydrates: 42gFiber: 2gSugar: 18gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.